THE MOUNTAIN COTTAGE KITCHEN
British Cheese Scones
Servings 6 scones
Calories 325kcal
Ingredients
- 225 g all-purpose flour (1¾ cups + 1 tbsp)
- 2 tsp baking powder
- ½ tsp fine salt
- 57 g cold unsalted butter cubed (½ stick / 4 tbsp)
- 150 g mature or extra-sharp cheddar cheese finely grated (1½ cups)
- 1 large egg
- 100 ml cold milk (whole or 2%) (about ⅓ cup + 1 tbsp)
- Additional milk as needed and for brushing
- Additional grated cheddar cheese for topping
Equipment
- Baking sheet
- 2 1/2 inch round cutter
- Pastry brush
- Wire cooling rack
- Kitchen scale optional, but recommended
Method
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder and salt.
- Add the cold, cubed butter. Using your fingertips, lightly rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly so the butter stays cold.
- Stir in the finely grated cheddar until evenly distributed.
- In a separate bowl or jug, lightly beat the egg and milk together.
- Gradually stir the egg and milk mixture into the dry ingredients until the dough begins to come together. If it still feels dry or crumbly, add additional cold milk, a splash at a time, until you have a soft, slightly sticky dough.
- Turn the dough onto a lightly floured surface and gently pat it out to approximately ¾ inch (2 cm) thick. There’s no need to use a rolling pin.
- Dip a 2½-inch round cutter in flour and press it straight down through the dough, then lift it straight back up. Don’t twist the cutter. Gently bring the scraps together and repeat. You should get approximately 6 large scones.
- Arrange the scones fairly close together on the prepared baking sheet. Brush the tops with a little milk, being careful not to let it run down the sides. Sprinkle each scone with additional grated cheddar.
- Bake for 13–15 minutes, beginning to check at 13 minutes. The scones should be well risen and golden, with the cheese on top melted and lightly browned.
- Transfer the scones to a wire rack and cool for about 10 minutes before serving slightly warm topped with butter.
Don't be afraid of a slightly sticky dough! My grandmother always taught me to judge scone dough by feel rather than an exact amount of milk. If it's still dry and crumbly, add another splash. Don't overwork the dough—mix only until it comes together.
Notes
Cheese: Use mature or extra-sharp cheddar for the best flavor. I use Trader Joe’s Unexpected Cheddar Cheese, which is the closest equivalent I’ve found in the U.S. to the mature cheddar I would use in Britain.
Milk: The exact amount needed can vary. Start with 100 ml and, if the dough is still dry and crumbly, add another splash at a time until it is soft and slightly sticky.
Storage: Scones are at their best on the first day, but you can store leftovers in an airtight container at room temperature for 2–3 days, or freeze for 2-3 months in an airtight container or freezer bag.
Reheating: Warm leftover scones in a low oven or toaster oven for a few minutes before serving. Avoid the microwave if possible, as it makes them soggy.
Baking at a lower altitude? If you’re baking closer to sea level, increase the baking powder to 3 teaspoons and add the milk gradually rather than assuming you’ll need every last drop.
